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Brazilian cuisine is renowned for its vibrant flavors and diverse culinary influences, drawing from indigenous, African, and Portuguese traditions. This rich tapestry of flavors is often characterized by its use of fresh ingredients, bold spices, and unique cooking techniques, resulting in dishes that are as colorful as they are delicious. One such dish that beautifully encapsulates the essence of Brazilian cooking is Spicy Brazilian Coconut Chicken.

Spicy Brazilian Coconut Chicken

Enjoy a taste of Brazil with this spicy coconut chicken recipe! Boneless, skinless chicken thighs are marinated in coconut milk and loaded with aromatic spices like turmeric and cumin, delivering a burst of flavor. Sautéed onions, garlic, and fresh chilies complement the tender chicken, with vibrant bell peppers and tomatoes creating a delicious sauce. Serve it over rice or quinoa, garnished with fresh cilantro and lime wedges for a perfect meal. Your family will love this quick and flavorful dish!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup coconut milk

2 tablespoons coconut oil

1 medium onion, finely chopped

3 cloves garlic, minced

1-2 fresh red chilies, chopped (adjust for spice level)

1 tablespoon ginger, grated

1 bell pepper, diced (preferably red or yellow)

1 cup diced tomatoes (fresh or canned)

1 tablespoon paprika (smoked or sweet)

1 teaspoon ground cumin

1 teaspoon turmeric

Salt and pepper to taste

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs with half of the coconut milk, salt, pepper, and half of the chopped chilies. Mix well, cover, and let marinate in the fridge for at least 30 minutes, or up to 2 hours for more flavor.

    Sauté Aromatics: In a large skillet or Dutch oven, heat the coconut oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.

      Add the Spices: Stir in the ginger, remaining chilies, paprika, cumin, and turmeric. Cook for another 1-2 minutes until fragrant.

        Cook the Chicken: Remove the marinated chicken from the fridge and add it to the skillet, searing the chicken for about 4-5 minutes on each side until browned.

          Incorporate Vegetables: Add the diced bell pepper and tomatoes to the chicken in the skillet. Pour in the remaining coconut milk and stir everything together. Bring to a gentle simmer.

            Simmer: Reduce the heat to low, cover the skillet, and let everything simmer for about 20-25 minutes until the chicken is cooked through and tender (internal temperature should reach 165°F).

              Final Touches: Once cooked, taste and adjust seasoning with salt and pepper if needed.

                Serve: Garnish with fresh cilantro and serve with lime wedges alongside steamed rice or quinoa to soak up the delicious sauce.

                  Prep Time, Total Time, Servings: 30 mins | 1 hour | 4 servings